This Indian dessert is similar to rice pudding and uses whole milk to make it extra creamy.

Ingredients

*2 qts. whole milk
*6 Tbs. uncooked cream of rice cereal
*3/4 C. sugar, honey or maple syrup
*1/2 tsp. rose water
*2 Tbs. butter, ghee or margarine
*1/2 C. blanched, chopped almonds

Directions

Pour the milk into a large, thick-bottomed saucepan or wok, and bring to a simmer over high heat. Reduce heat to medium, stir often, and cook for about 40 minutes until thick. Reduce the heat and slowly add the cream of rice to the pot of cooking milk with one hand, while stirring with the other. Make sure to break apart any lumps which may form from the cream of rice.

Add the sweetener and continue to cook while stirring for another 10 minutes, until the mixture approximates the consistency of thick pancake batter. Then add butter and rose water. Transfer mixture to individual serving cups or bowls. Top with almonds. Chill in the refrigerator before serving.

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